Step 1

Prep the oven and muffin pan: Preheat oven to 400°F. Spray a 12 mold regular-size muffin pan with cooking spray.

Step 2

Combine dry ingredients: In a large bowl bowl combine the flour, baking powder and salt together.

Step 3

Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.

Step 4

Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.

Step 5

Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.

Step 6

Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.

Step 7

Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.

Step 8

Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.

Step 9

Drizzle the lemon glaze over the cooled muffins and enjoy.